Jun 17, 2017

Fancy Dinner in No Time - Iberico Steak with Salad Greens

Fancy for a steak dinner? Since this recipe uses high quality Iberico loin end, just a touch of salt and pepper and let the pork speaks for itself. Some quick fix salad greens serve as a healthy side dish, but of course the greens are mainly there to justify my meaty guilty pleasure.

Iberico steak with salad greens -

Ingredients (for 2 to 3 portions)?

  • 2 Iberico loin end steaks
  • Some mixed salad greens
  • 1 to 2 tablespoons olive oil
  • Some fleur de sel or kosher salt
  • Some freshly ground black pepper

Simple salad dressing -

  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon white wine vinegar
  • Some fleur de sel or kosher salt
  • Some freshly ground black pepper


Rest the Iberico steaks in room temperature and season both sides with some salt and pepper. 

Drizzle just enough olive oil to thinly coat the bottom of the pan. Turn to medium high heat. Once the oil turns hot, transfer the Iberico pork over and sear till slightly crusty and browned on both sides. The actual cooking time differs depending on the thickness of the meat, but just treat it like regular steak, you can even transfer the whole thing to the oven to finish cooking. A little pink in the center is fine too for Iberico pork.

Once the steaks are ready, remove from heat and let them rest for 5 to 10 minutes.

Prepare the salad while resting the meat. Mix all the dressing ingredients and adjust the flavor with salt and pepper. Toss with salad greens, it's that simple. 

Plate the Iberico pork and top with salad greens. Sprinkle some more black pepper and serve immediately before the salad starts to wilt. 

No kidding, this part of Iberico pork really tastes like a beefy steak. 

Use something slightly sourish as a side dish to balance off the flavors. I didn't have time to make red onion pickles, otherwise it can be a wonderful addition. However, quick fix salad with balsamic dressing can always be a good alternative, just like this meat-loaded meal I just had.

Other steak recipes:

Jun 12, 2017

Beef Stroganoff - I Shall See You Again Very Soon

A pack of leftover sour cream, thank you. Without you being sitting in the fridge for days, I couldn't have thought about making beef stroganoff. 

The regular pasta dishes in my household are either tomato or olive oil based. So that extra pack of sour cream changed the usual scene, and my tummy was very happy with the result.

Beef stroganoff -

Ingredients (for 4 to 6 portions)?

  • 1 pack/400 grams egg pasta (can be substitute with tagliatelle)
  • 380 grams steak quality beef (cut into thicker slices)
  • 12 medium to large button mushrooms
  • 4 garlic cloves
  • 1 onion
  • 1 pack/200 grams sour cream
  • 1 can beef broth or onion soup
  • 2 tablespoons Worcestershire sauce
  • 4 tablespoons flour
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • Some salt
  • Some freshly ground black pepper
  • Some chopped scallion (optional)


Cut the beef into thick slices and season with salt and pepper. Peel and slice the onion. Peel and roughly chop the garlic cloves. Halve or quarter the button mushrooms. Chop the scallion.

Bring a big pot of water to a boil and add some salt. Cook the pasta till almost reaches desired texture. Once ready, drain and set the pasta aside for later use. However, if you time it well, the pasta should be ready when the sauce is ready.

Take another big pot or cookware, add in butter and olive oil. Turn to medium high heat and wait till the oil gets hot. Add in the beef slices and sear till semi-cooked through. Remove from the pot.

Continue to use the same pot, drizzle some more olive oil if needed. Transfer the onion slices over. Add 1 teaspoon of salt and 1/2 teaspoon of black pepper. Give it a quick stir and cook till the onion turns translucent. Add in garlic and sear for about one more minute. 

Sprinkle in the flour and kind of "stir-frying" it along with the onion and garlic in the pot. Pour in one can of beef broth or onion soup and Worcestershire sauce. Whisk the mixture to prevent lumps. Bring to a boil then lower the heat to a simmer. Cook till the meat turns tender or just wait till all the flavors combined, this can take up to 20 to 30 minutes depending on the cut of beef used.

Add in button mushrooms and cook for about one minute or less. Do not overcook the button mushrooms otherwise they can start to shrink even by 2/3 of the original size. 

Mix in the sour cream then lastly mix in cooked pasta. Continue to cook till the pasta reaches desired texture.

Plate and garnish with chopped scallion. 

It's not as thick and creamy as Alfredo pasta, but rather like a denser sauce with a hint of milkiness. The Worcestershire sauce does most of the job, providing sweet and savory notes for this beef stroganoff.

What else can you do with sour cream? The most obvious answers popped up right away - cheesecake, baked potatoes, and dips. However, after tasting this beef stroganoff, I think all the leftover sour cream will turn into pasta sauce in my kitchen from now on.

Other pasta recipes: